Let’s cook this classic Arroz con Pollo:

1. Season and Cook Chicken:

• Cut the boneless, skinless chicken breast halves into 1-inch pieces.
• In a small bowl, combine ¼ teaspoon of salt, ¼ teaspoon of ground black pepper, and ¼ teaspoon of paprika. Season the chicken pieces with this mixture, tossing to coat evenly.
• Heat the 3 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat.
• Add the seasoned chicken pieces to the hot skillet. Cook and stir until the chicken is no longer pink in the center and is golden brown on all sides, about 7-10 minutes.
• Using a slotted spoon, transfer the cooked chicken onto a plate; set aside. Do not wipe out the skillet.

2. Sauté Vegetables and Toast Rice:

• Add the chopped green bell pepper and chopped onion to the same skillet (with the remaining oil and chicken drippings). Cook and stir over medium heat for about 5 minutes, until the vegetables begin to soften.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the 1 cup of uncooked long-grain white rice to the skillet. Cook and stir constantly until the rice grains become opaque and slightly toasted, about 1 to 2 minutes.

3. Add Liquids and Seasonings, Simmer Rice:

• Pour in the chicken broth, the can of undrained stewed tomatoes (break up large tomato pieces with your spoon if needed), and the white wine.
• Crumble in the saffron threads (or add saffron powder).
• Stir in the remaining ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon paprika.
• Bring the entire mixture to a boil, stirring gently.
• Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 20 minutes, or until most of the liquid has been absorbed and the rice is tender. Avoid lifting the lid too often during this simmering time.

4. Return Chicken and Finish:

• After 20 minutes, uncover the skillet. The rice should be tender.
• Add the reserved cooked chicken pieces back to the skillet on top of the rice mixture.
• Cover the skillet again and let it cook for another 2-5 minutes, or just until the chicken is heated through. Alternatively, gently stir the chicken into the rice.

5. Garnish and Serve:

• Remove the skillet from the heat. Stir in the chopped fresh parsley.
• Fluff the rice gently with a fork. Serve the Arroz con Pollo hot, directly from the skillet or spooned onto plates.

A delicious and aromatic one-skillet meal